Posted on 02/18/2016 10:29:09 AM PST by nickcarraway
Parmesan cheese from many top brands may contain wood byproduct
Care for some wood shavings on your pasta?
Americans who think they’re sprinkling Parmesan over their spaghetti are also getting a hefty dose of cellulose - a wood byproduct — from many top brands.
A study by Bloomberg News reveals that Walmart’s Great Value 100% Parmesan Cheese is roughly 8% cellulose and Jewel-Osco’s Essential Everyday 100% Grated Parmesan Cheese is almost 9%.
The report follows a lengthy federal investigation into a Pennsylvania company called Castle Cheese, whose 100% “parmesan†contained no actual parmesan, but was comprised of Swiss, cheddar, mozzarella and the pulp.
The “cheese†was marketed under the name Market Pantry, a popular Target brand — though Target claims Castle was never an authorized vendor. Associated Wholesale Groceries sold the Castle Cheese product in 3,400 stores nationwide.
Castle Cheese is now out of business and it and affiliated companies are paying $1 million in federal fines — though its lawyer claims that “no consumer’s health or safety was ever jeopardized†by adding the legal wood powder.
The lawyer, Stephen Stallings, said the Food and Drug Administration cited the company only for “labeling matters,†which the FDA called “misbranded food.â€
Companies are allowed to use some additives, including cellulose, a long carbohydrate molecule, which keeps cheese from clumping
Ping
“Wood!!!!”
Also bread? Cellulose?
Extra fiber.
Well, heck. You used to get that in the hamburger.
I was wondering why my two front teeth stopped growing. It is all that wood I have been eating. Who would have thought?
Important rule on food, if you can leave it in your fridge for years and it never grows mold it’s not actually food, food can sustain life. This rule applies to canned cheese and Mission tortillas.
Cellulose is added to shredded cheese as an anti caking agent, this isn’t something new, virtually all shredded cheese has this.. if it didn’t it would stick together as it sat on the shelfs waiting to sell, and in your fridge.
The only real “parmesan” cheese is Parmigiano-Reggiano, and is made in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Fortunately, since that’s the only “parmesan”cheese I buy, I don’t have to worry about wood fillers.
FDA is a useless bureaucratic government parasite.
Or it’s not.
Or you can just buy a big hunk of parmesan at the store and grate as you go. :-)
A study by Bloomberg News reveals that Walmart’s Great Value 100% Parmesan Cheese is roughly 8% cellulose and Jewel-Osco’s Essential Everyday 100% Grated Parmesan Cheese is almost 9%.
...
What does 100% mean these days?
What aggravates me is adding liquid to make sharp cheddar heavier.
Maybe so, but if this is supposed to validate the FDA as anything but an unconstitutional, wasteful, and harmful entity, fugeddabouddit.
Private enterprise would do a lot better with all this kind of stuff. Demand for verified quality would bring much more effective results in the free market than that of the clunky, interest-conflicted, corrupt, unaccountable FDA.
That's the only way to go.
It’s right on the ingredients label. We need an investigation for this why?
You aren’t supposed to say things like that.
You are supposed to outraged!!!
No place for knowledge, understanding, objectivity or rationality.
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